Ingredients by (4 servings)
- 1 small acorn squash
- olive oil and kosher salt for baking
- 1 lb. Portobello mushrooms, washed
- 1 head radicchio, shredded
- 1 cup baby arugula
- 1 Granny Smith apple, unpeeled, cored, and diced, then sprinkled with a dash of red wine vinegar
- 3 Tbsp pumpkin seeds
- 3 Tbsp red wine vinegar
- 1 Tbsp olive oil
- kosher salt
Preheat oven to 375 degrees.
Scrub the acorn squash and cut into 1/2 inch thick rings. Remove seeds and pulp from each ring.
Put rings in large bowl and drizzle olive oil in bowl; sprinkle with kosher salt; lay out on baking sheet and roast for 15 to 20 minutes or until the squash is tender and starting to brown nicely.
Do the same with the Portobello mushrooms.
Once both the acorn rings and Portobello mushrooms are roasted and removed from oven start arranging the salad.
In a large bowl, toss the radicchio, arugula, prepared apple, and pumpkin seeds, then add the red wine vinegar, olive oil, and salt, tossing again lightly to coat well.
To assemble the salad, Put an acorn squash ring on a salad plate and
place a serving of the salad inside the ring; then cut the Portobello mushrooms into thin wedges and arrange them around the salad. Drizzle completed salads with more vinegar and oil if desired.